Little Gems with Buffalo Chickpeas & Yogurt Ranch

To make the dressing, combine the yogurt, lemon zest, lemon juice, 2 tablespoons chives, 2 tablespoons dill, onion flakes, garlic powder, 1¼ teaspoon3. salt, and black pepper, and mix well. Cover and refrigerate for 15 minutes, or until ready to use.

Heat olive oil in a medium skillet over medium-high heat. Add the chickpeas and remaining ¾ teaspoon salt, stirring to coat the beans in the oil, and cook, stirring occasionally, until the chickpeas skins start to crisp, 5 to 8 minutes. Turn off the heat and add the hot sauce and butter, stirring vigorously to emulsify until the sauce thickens slightly and coats the chickpeas. Allow to cool for 5 minutes.

While the chickpeas are cooling, cut the little gems in half lengthwise through the core and arrange on a serving platter, fanning out some of the outer leaves on each half. If using romaine hearts, cut lengthwise into quarters.

To assemble, spoon the yogurt ranch over the lettuce halves, making sure to get in and under some of the leaves. Then, spoon the buffalo chickpeas over the top. Sprinkle with the blue cheese crumbles and finish with the remaining 1 tablespoon chives and 1 tablespoon dill. Serve immediately.